Tortellini Soup

You say tortelloni, I say tortellini. I have no idea what the difference is.

This is one of the few recipes of mine that John doesn't just love. But hey, everyone has a right to be wrong about something. The kids love it, I love it, and my guess is you will too. Don't whine about the heat and the fact that I just posted a soup recipe, OK? We all know you have air conditioning and no one's asking you to eat outside.

1 large onion, coarsely chopped
2 cloves garlic, minced
1 Tbs olive oil
3 cans (about 14 oz. each) beef broth
1 can (14 ½ or 16 oz) stewed tomatoes
½ cup picante sauce
1 tsp basil leaves, crushed
1 pkg (7 oz) dried cheese-filled tortellini
1 green bell pepper, diced
grated parmesan cheese

Cook onion, garlic, and bell pepper in oil in large saucepan or Dutch oven until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes. Ladle into soup bowls; sprinkle with cheese.